Chimichangas

Mexican · Wrap · 45 min · Serves 4

Crispy on the outside, tender and savory on the inside—chimichangas are the kind of comfort food that disappears from the plate fast. Filled with shredded chicken, beans, and cheese, then fried until golden, they're perfect for feeding a crowd without spending hours in the kitchen.

Ingredients

• 8flour tortillas (10-inch)
• 2 cupscooked shredded chicken
• 1 canrefried beans
• 1.5 cupsshredded cheddar cheese
• 1 mediumdiced onion
• 2garlic cloves minced
• 1 tspcumin
• 4 cupsvegetable oil for frying
• to tastesalt and pepper
• 1 cupsour cream for serving

Method

1. 1

   Warm the refried beans in a small pot, then stir in the cooked chicken, cheese, sautéed onion, garlic, and cumin. Season with salt and pepper, then let cool slightly so it's easier to handle.

   5 min

2. 2

   Place a tortilla on a flat surface and spoon about 3 tablespoons of the chicken mixture slightly below center. Fold the bottom of the tortilla up, then fold in both sides, and roll tightly away from you, tucking as you go.

3. 3

   Heat oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, the oil is ready when a small piece of tortilla sizzles immediately.

4. 4

   Carefully place 2–3 chimichangas seam-side down in the hot oil. Fry for 2–3 minutes per side until golden brown and crispy all over.

   5 min

5. 5

   Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.

6. 6

   Serve warm with sour cream, salsa, guacamole, or your favorite toppings on the side.